Goose, ham, etc.

[kebwi]

So I'm doing both a goose and a ham this week for a medium size party. Input would be helpful.

I was planning on doing the goose sorta like other poultry, namely at a very high temperature, 500-600 going in if I can get the damn oven to retain any heat (I know about puncturing the goose to let the copious fat run out).

I was hoping to cook the ham with or next to the goose, but I'm concerned that it might not be proper to cook a ham at high heat (it's already cooked after all, "cooking" a ham is really just a warming-up process, right?). I haven't seen anything online about high-heat hams, unlike chicken and turkeys.

So, many questions: Can (or should) a goose be cooked at high heat like chickens and turkeys or should it be cooked at lower heat? Can a ham be cooked at high heat, and if not, then what is the highest temp I should put a ham in...since I want/need to do it with the goose? I could put it in at a later time...but if it takes just as long to cook then I can't have them finished at the same time. Grrr.

Thoughts?

[GianniFocaccia]

So Keith, how did the feast turn out?

[kebwi]

Pretty darn awesome!

http://www.fornobravo.com/forum/21/3...tml#post104552 (36" in Seattle)